For those who don’t know what a Mexican breakfast involve, well, first of all, eggs are always the main ingredients, we cook them in different ways, drenched in spicy salsas, fried, scrambled with vegetables or mix with chorizo. Then we have the tortillas that would always be the best partner in crime of the eggs, without tortillas, there is no Mexican breakfast and the compadre of the eggs have to be the refried beans, so any good Mexican brekky will include some delicious and creamy refried beans. Last, but not least is the spicy salacita to bring everything together in a perfect symphony. So those four elements make a wonderful Mexican breakfast for champions!
These huevos motuleños are from the city of Mosul, a little town in the state of Yucatan, they are now very popular around Mexico and my dad used to make them sometimes at home as a special treat.
They have lots of elements, from the refried beans, to the fried tortillas and the spicy habanero salsa, but when all these ingredients are put together on a plate, they are just magical.
I hope you like this recipe. Remember to let me know in the comments.
- 2 frying pans
- 2 saucepans
- hand blender
- 8 medium eggs
- 8 corn tortillas cold, from the day before
- 1 ripen plantain
- 4 slices ham good quality
- 2 cups petit pois or peas, frozen
- 3 medium tomatoes
- ¾ white onion peeled
- 1 garlic clove peeled
- 1 habanero chilli scoth bonet
- 1 tin black beans in unsalted water or 2 cups of freshly cooked
- 1 cup Wensleydale cheese or cotija, grated
- 1 cup vegetable oil
- 2 cups water
To make the habanero salsa
- In a saucepan place the tomatoes cut in half, ½ an onion, the peeled garlic clove and habanero chilli. Add 2 cups of water. Bring to a boil and low the heat down. Simmer for 15 min at low heat.
- Then turn the heat off and set aside to cool down. Once cool down, remove the ingredients from the water. The water can be discarded after.
- Place them in a blender and add 1 tsp salt and blend until smooth. Place the salsa back into the saucepan and heat it before serving it.
To make the refried beans
- Open the tin and remove some of the liquid.
- Chop ¼ of a white onion and a garlic clove. Very finely. Heat 4 tbsp of vegetable oil and add the onion and the garlic. Fry for 2 minutes to medium heat. Then add the beans and add 1 tsp salt. Bring them to a boil and then mash with a potato or bean masher. Set aside and reheat just before using.
To fry the plantain
- Peel the plantain and then cut it into round or oval slices (see the picture below).
- Heat a frying pan to medium heat and add 3 tbsp of vegetable oil. Fry the plantain slices, for around less than a minute on each side, making sure they don't burn. Set aside ready to use.
To make the Huevos Motuleños
- Before start frying the tortillas and the eggs, make sure that the rest of the components for these eggs are ready. Grate cheese, defrost the peas, cut the ham in small portions and fry it, refried beans ready and warm, plantain fried and habanero salsa ready. Remember, try to have everything warm.
- Then start by frying the tortillas, 2 for each person. In a frying pan add ½ cup vegetable oil to medium heat and fry the tortillas individually and set aside.
- At the same time, try to fry the eggs, two for each person or you can do this after frying the tortillas.
- Then it is just a matter of putting it all together. On a plate, place two fried tortillas and spread some refried beans. Then on top, place the fried egg and pour some habanero salsa on top. Then scatter some peas, ham and cheese on top and place some fried plantain slices on the side.
- Serve immediately and enjoy with a nice black coffee.